Yields
- #10 can black beans, drained: 56%
- Sweet potatoes: 80%
- Poblano peppers: ~80%
Pre-Preparation
- Dice sweet potatoes and steam for 20–30 minutes, or until a knife can easily pierce through.
- Roast poblanos whole at 375 °F for 10–15 minutes. Once cool enough to handle, peel, deseed, and chop.
- Drain and rinse black beans.
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Make Enchilada Sauce (gather): cornstarch, water, yellow onion, whole peeled garlic, cilantro, olive–canola oil, kosher salt (first amount), black pepper, cumin, paprika, chili powder, oregano, diced tomatoes, crushed red pepper.
- Whisk cornstarch with enough water to form a thin-gravy slurry.
- Dice onions, mince garlic, and chop cilantro.
- Sauté onions and garlic in oil until translucent.
- Add remaining ingredients (except the slurry) and bring to a simmer.
- Burr-mix smooth and add the slurry.
- Bring sauce to a boil.
- Strain through a china cap; set aside.
- Preheat oven to 350 °F if prepping and cooking onsite the same day.
Preparation
- Mix sweet potatoes, chopped poblano peppers, half the cheese, the second salt amount, and black beans.
- Scoop 2 oz (weight) of filling into each tortilla.
- Place 16 oz sauce in the bottom of each hotel pan.
- Roll tortillas around filling and place 24 (3 rows of 8) into each pan.
- Top each pan with 24 oz of sauce.
- Cover with parchment and foil.
- Bake at 350 °F for 20 minutes covered. Uncover, top with remaining cheese, and bake an additional 10–15 minutes until the cheese is melted.
Note: If preparing ahead or sending to site kitchens, stop at step 6 and send the remaining cheese on the side. On the day of service, follow step 7.
Serving
Serving = 2 enchiladas.
